1 cup - grated coconut, fresh/frozen.
1/4 cup - desiccated coconut/copra/kobbari.
1/4 cup - milk.
4 tsp - poppy seeds.
1 tsp - white rice, uncooked.
3 to 4 tbsp - jaggery.
1/2 tsp - elaichi, powdered.
4 to 5 strands - Saffron (optional).
8 to 10 - cashews/almonds (optional).
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.know more